15 December, 2017
Beetroot soup with beansPosted in : Soups on by : root
- Servings: 4
- Cooking time: 60 Minutes
- White beans — 1 Cup
- Carrots — 1 piece
- Potatoes — 1 piece
- Beets — 1 piece
- Onion — 1 piece
- Fresh cilantro — 1 bunch
- Dry Provencal herbs — 1 teaspoon
- Unrefined vegetable oil — 5 tablespoons
- Garlic (teeth) — 3 pieces
- Salt — to taste
- Ground black pepper — to taste
- Lemon — 0,5 pieces
Method of preparation
The beans soak for 4-6 hours (preferably overnight) in cold water. Then bring to the boil, drain the water, pour 1 liter of boiling water and simmer on low heat about 40 minutes.
Vegetables clean. Onions and potatoes cut into cubes, carrots and beets grate on a coarse grater.
Fry in a saucepan in oil at first onions, then carrots, stew until tender, put in a saucepan beets, cook for 5 minutes, add the potatoes and cook for a further 5 minutes.
Put the vegetables into the pot with the beans, season to taste, add crushed garlic. Cook until tender, at the end of cooking add the lemon juice to taste. Serve with chopped coriander.